FEATURE RECIPE
Raspberry sponge puddings

Raspberry sponge puddings

Serves 4



Raspberry filling
220 gm (1 cup)   caster sugar
500 gm   raspberries
1 tbsp   Cointreau
To serve:   double cream
Sponge cake
6   eggs
165 gm (¾ cup)   caster sugar
1 tsp   vanilla extract
150 gm (1 cup)   plain flour
¼ tsp   finely grated lemon rind
1 tbsp   melted butter


1 For sponge cake, preheat oven to 180C. Using an electric mixer, whisk eggs and sugar until thick and pale and doubled in volume. Add vanilla and whisk until just combined. Sift one-third of flour over beaten egg mixture and fold in gently to combine, then sift remaining flour over, add lemon rind and melted butter and fold in gently to combine. Pour mixture into a lightly greased and floured 22cm springform pan and bake for 40 minutes or until golden and centre springs back when lightly pressed. Stand for 20 minutes, then turn onto a wire rack to cool.
2 Combine sugar and 2 cups cold water in a small saucepan. Bring to the boil over high heat, cook for 2 minutes, then add half the raspberries and cook for 6 minutes, remove from heat and cool to room temperature. Add remaining raspberries and Cointreau.
3 Using a serrated knife cut sponge into ½ cm-thick slices, then cut into pieces to line the sides and bases of four 200ml capacity dariole moulds. Spoon raspberries and most of the juice evenly among moulds and place a piece of sponge to cover top. Drizzle with remaining juice, cover and refrigerate for at least 3 hours.
4 To serve, unmould puddings onto serving plates and serve with double cream.


RECIPE Rodney Dunn PHOTOGRAPHY Chris Chen STYLING Michele Finato


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